Method

Preheat oven to 175 degrees and grease and line a 20cm springform cake tin.
Turn BBQ onto high heat to pre-heat the grill plates.
Place all of the vegetables into a bowl and drizzle with a splash of olive oil. Rub to coat the vegetables on all sides.
Place the vegetables onto the BBQ and cook until charred and tender. Remove and place into a bowl. Set aside.
Place a small saucpan over a medium heat and add a drizzle of olive oil. Add the brown onions and cook for about 10 – 15 minutes until tender and brown.
Add the brown sugar and balsamic vinegar to the onions and cook until caramelised and sticky. Remove from heat and set aside.
Remove filo pastry from the packet and cover with a damp tea towel to stop drying out. Remove a piece and brush with a little oil or melted butter, repeat until you have around 6-8 pieces.
Gently ease the pastry into the cake pan leaving the edges hang over the side.
Start layering the vegetables by starting with the firmer vegetables at the base such as potato, pumpkin or sweet potato. Alternate each vegetable in a layer including the bottled roasted capsicum and olives. Sprinkle fresh herbs between each layer.
Half way through the layers place the caramelised onion and half the beten eggs. Contine layering and finish off with the rest of the beaten egg on the top.
Make another 6-8 oiled/buttered layered piece of filio pastry and lay over the top. Gently roll in the edges around the top and brush with a little milk.
Bake for 45-60 minutes.
Serve with a light salad